Heeeey guys! I made us muffins for breakfast!
Are you a cranberry person? I feel like I became a cranberry person this year. Almost every post I’ve put up in the last month has had cranberries in it. And I’ve never cared about cranberries before. I still have a few bags in the freezer though so expect a couple more posts.
And then when I run out of those, we’ll move onto dried cranberries and cranberry juice!
No?
I’m obsessed with these Cranberry Pecan Muffins and will be stocking up on fresh cranberries so I can continue to enjoy them even after cranberries disappear!
I’m always worried that fresh cranberries will be too tart but they work really well in these muffins. Plus, orange zest is just perfect with cranberries! And the pecans and raw sugar on top provide an excellent crunch. It makes a fairly large batch so this recipe is perfect for a holiday brunch! Or if you’re like me and have a house full of boys!
Cranberry Pecan Muffins
Ingredients
- 1-½ cups chopped fresh or frozen cranberries
- 1-¼ cup sugar, divided
- ½ cup unsalted butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 cup milk
- 3 cups all-purpose flour
- 4-½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup pecans, roughy chopped
Instructions
- Preheat oven to 400F. Line 18 muffin cups with paper liners.
- In a small bowl, toss together chopped cranberries and ¼ cup sugar. Set aside.
- In a mixing bowl, beat together remaining cup of sugar, butter, eggs, vanilla, orange zest, and milk until combined. Add flour, baking powder, and salt; beat until just combined. Fold in pecans.
- Fill the muffin cups two-thirds full. Bake in preheated over 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 130mgCarbohydrates: 63gFiber: 2gSugar: 45gProtein: 4g
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